Korean Rice Cake Skewers

Ingredients:

• 32 pieces of Korean rice cakes (garaetteok,가래떡)

• 2 tablespoons canola or vegetable oil

• 1 to 2 Tablespoons crushed nuts of your choice to garnish (walnuts, peanuts, almonds or sesame seeds are some good options.)

• Spicy, sweet and sour sauce (Originalstyle)

  • 1½Tablespoon tomato sauce / ketchup

  • 1 Tablespoon Korean chilli paste (gochujang)

  • 1 Tablespoon honey

  • ½ Tablespoon soy sauce

  • 1 teaspoon dark brown sugar

  • 1 teaspoon sesame oil

  • ¼ teaspoon minced garlic

  • Combine ingredients in a bowl

• Savory Sweet Sauce

  • ½ Tablespoon honey

  • 2 teaspoon soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon sesame seeds

  • Combine ingredients in a bowl

Directions:

1. Blanch the rice cakes in hot boiling water for about 30 seconds to soften them.

2. Drain the water and run cold tap water on the rice cakes.

3. Drain and pat dry the rice cakes with paper towel

4. Heat the sauce in a separate saucepan briefly (for 20 to 30 seconds) to dissolve the sugar and honey and thicken the sauce a bit.

5. Constantly stir it to avoid burning the sauce.

6. Put 4 rice cakes on each skewer.

7. Add some cooking oil in a well heated pan and grill both sides of the rice cakes on medium high heat for about 1 minute each.

8. Dip the rice cakes into the sauce bowl (make sure it is deep enough to dip!) Garnish and enjoy